How to Make Thick Pudding Recipe

This is the kind of pudding you can stand a spoon in—just how I like it!

The real key for making thicker pudding is using cornstarch and simmering it (slowly!) over medium heat while stirring constantly.

I’ve tested a lot of ratios, and I stick with 3 tablespoons of cornstarch per 2 cups of milk for best results.

Don’t rush the thickening process—if the heat’s too high, it can curdle or scorch on the bottom.

I also strain the mixture through a sieve once it’s thickened to catch any lumps before chilling it.

This method gives you that dense, creamy spoonful every time, without any weird texture or thin spots.

I make this whenever I want something cold and smooth that’s rich enough to eat slowly, one scoop at a time!

How to Make Thick Pudding

Ingredients

• 2 cups Milk
• 3 tbsp Cornstarch
• 2/3 cup Sugar
• 2 Egg Yolks
• 1 tsp Vanilla Extract
• 2 tbsp Unsalted Butter

Step-by-Step Instructions

Step 1:

Mix the cornstarch and sugar in a medium-sized saucepan.

This ensures the sugar doesn’t clump when added to the liquid.

Step 2:

Gradually add milk to the dry ingredients, whisking constantly to integrate everything smoothly.

Step 3:

In a separate bowl, beat the egg yolks until smooth.

Slowly add a small amount of warm milk mixture to the eggs to temper them without scrambling.

Step 4:

Pour the tempered egg yolk mixture back into the saucepan, continuing to stir over medium heat.

Cook until the pudding thickens, typically around 5-7 minutes.

Step 5:

Remove the saucepan from heat.

Stir in the vanilla extract and butter until the mixture is silky smooth.

Tips and Tricks for Making This Recipe

Choose the Right Thickener

Cornstarch is a fantastic thickener, but you can also use flour for a slightly different texture and flavor profile.

Control the Heat

Constant stirring while cooking over medium heat prevents the pudding from sticking to the pan and ensures even thickening.

Experiment with Flavors

Feel free to try adding a dash of cinnamon or a splash of almond extract for a unique twist on the classic vanilla flavor.

Chill for Set Texture

After cooking, cool the pudding in the fridge for at least two hours to help it set and develop a creamier consistency.

Taste Test and Adjust

Always taste your pudding before serving, adjusting the sweetness or flavorings to your liking with small tweaks.

What to Serve with Pudding

Sometimes, you want to add a little something extra alongside your pudding to make it more exciting.

I’ve got some suggestions for you!

Fresh Fruit

Pair your pudding with a mix of fresh berries like strawberries, blueberries, and raspberries.

These fruits add a refreshing contrast and their natural tartness complements the sweetness.

Sliced bananas or kiwi can also bring a nice touch.

Crushed Cookies

Adding crushed cookies on top can give an extra crunch.

Graham crackers, Oreos, or even vanilla wafers provide a perfect contrast in texture.

Plus, it gives your dessert a bit more structure.

Whipped Cream

A dollop of whipped cream can never go wrong with pudding.

It enhances the creamy texture and adds an extra layer of sweetness.

You can even sprinkle a bit of cocoa powder or cinnamon over the whipped cream for a flavor boost!

Savory Popcorn

This might sound unusual but trust me, it’s interesting!

Try pairing your pudding with lightly salted popcorn.

The salty and sweet combination can be surprisingly tasty and adds a unique twist.

Cheese Plate

Pair your pudding with a small selection of mild cheeses.

The richness from cheese like brie or camembert plays nicely with the sweetness of pudding.

Variations and Substitutions

Cornstarch and Arrowroot

If you’re mixing cornstarch and maple syrup, start with a slurry for smoother results.

Arrowroot powder is a fantastic substitute if you’re using syrup as a sweetener instead of sugar.

Egg Yolks in Pudding

To create a richer texture, mix egg yolks with milk and sugar in your pudding recipe.

Egg yolks add a delicate creaminess by thickening alongside traditional thickeners like cornstarch.

Instant Pudding Alternatives

For an instant pudding replacement, combine cornstarch, sugar, and flavor extract.

Try replacing 2 teaspoons of instant pudding with the same amount of cornstarch and 4 teaspoons of sugar.

Exploring Different Flavors

Don’t hesitate to experiment with different flavor extracts, like vanilla or almond.

These changes can bring a personalized touch to your pudding recipes!

Using these variations and substitutions keeps your pudding creations fresh and exciting.

How to Store Leftover Pudding

It’s important to store leftover pudding properly to keep it fresh and delicious for later!

First, let the pudding cool completely before storing it in the refrigerator.

This prevents condensation from forming, which can make the pudding watery.

Airtight Containers

Transfer the pudding into airtight containers to maintain its consistency and flavor.

This helps prevent odors from the fridge from affecting the dessert’s taste.

Proper Sealing

Cover the surface of the pudding with plastic wrap before sealing the container.

This prevents a skin from forming and keeps the texture smooth.

Label and Date

Label the container with the date to keep track of how long the pudding has been stored!

This way, you can enjoy it within the best time frame.

With these tips, you can enjoy your pudding for several days to come!

Common Mistakes to Avoid

Overmixing the Pudding

One common mistake is stirring the pudding too much, especially after it has started to thicken.

Once the pudding reaches the thickening temperature, further stirring can break down cornstarch, leading to a runny mess instead of the creamy texture you’re aiming for.

Improper Heating Temperature

Your pudding won’t set properly if you don’t heat it to the right temperature.

Cornstarch needs to reach around 205°F (95°C) to activate its thickening powers, so make sure your mixture gets hot enough.

Repeated Heating

Reheating pudding can cause the thickening agents like cornstarch to break down and lose their power.

If you must reheat, do so gently and avoid letting it boil, which could undo all your hard work.